Sweet Stewed Adzuki and Pumpkin
Combine adzuki with kabocha to add a dose of carotene and make the dish healthier still!
Ingredients (serves 4)
150g boiled adzuki beans
200g kabocha pumpkin* (cut into easy-to-eat chunks)
2 tbsp honey
2 tbsp mirin
20g butter 1 pinch of salt
* If you can’t get your hands on kabocha pumpkin, feel free to substitute another variety.
1. Add the water, honey and mirin to a pot with the boiled adzuki and cut pumpkin. Bring to the boil and simmer over a medium heat until the pumpkin is tender.
2. Top with the salt and butter, and enjoy!
• 191 kcal
• 4.3g protein
• 4.7g fat
• 6.2g dietary fiber
• 0.1g salt
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